Ever get stuck in the slow-cooker rut in your quest for a simple super? Natalie is here today reminding us that just because a meal takes a little longer to cook, doesn’t mean you have to spend a lot of time in the kitchen preparing it.
- 1 cup quinoa, rinsed
- 2 cups water or stock
- sea salt and cracked black pepper to taste
- 8-12 oz salmon, cooked and flaked (I bake mine at 350 in a glass dish for about 30 minutes. You could also used wild canned/packed salmon.)
- a few handfuls of raw spinach (about 2 cups packed), plus more for serving
- 2-3 oz Feta cheese, chopped or crumbled; plus more for serving
- In a saucepan, combine quinoa and cooking liquid. Bring to a boil. Cover and simmer for 20 minutes until the quinoa can be fluffed with a fork and the germ has spiraled out.
- While the quinoa is hot, season with salt and pepper. Mix in salmon, spinach and feta cheese until combined. Serve on a bed of spinach leaves and top with crumbled Feta cheese.
- Glazed Salmon over Corn and Edamame
- Spinach, Kale and Pear Smoothie
- Spinach and Cheddar Strata with Crispy Breakfast Ham
- Greek-Inspired Slow Cooker Chicken
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